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Monday, November 18, 2013

Roasted Winter Squash Tacos

Strips of winter squash, roasted with peppers and onions, for a seasonal, vegetarian twist on the classic Taco Night

I wish I could be more precise about the kind of winter squash I used for these tacos. It looked like a cross between a pie pumpkin and an acorn squash, so I am positive both of these types of squash will work. Ditto butternut or delicata squash, as they'd roast up the same way (and you wouldn't need to peel the delicata). I just got a buttercup squash in the farm share but haven't taken time to play with it yet, so the jury is still out on that one. If you have a spaghetti squash, I recommend you try Julie's Spaghetti Squash and Black Bean Tacos, as that recipe inspired me to look at the Strategic Winter Squash Reserve with an eye to making a vegetarian/vegan and bean free taco night dinner.

This is a Play With Your Benriner meal. After laboriously halving, deseeding (more fun in next year's compost!), and peeling the squash, I thinly sliced it with my Benriner (link to Alanna's tutorial, or use a mandoline, or a sharp knife). I gave the ends to the worms in the worm bin in my son's closet, as the composting guinea pig is not a fan. Nor do pigs like the onion I thinly sliced next. However, guinea pigs do like peppers and cilantro, so this meal wasn't an entire waste in a composting pig's eye as those were used in abundance. Putting your seasonal abundance to work, that's what I'm all about.

I chose to roast the squash slices because I wanted a fajita strip shape (since I was using a bag of fajita size tortillas) and it was fun to layer the jalapeño, onion, sage and peppers on top of the squash to finish the whole thing under the broiler. Only one pan to clean up, which I appreciate!

NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:

Arizona Dreaming or other taco seasoning, a few shakes worth (probably 1/2 to 3/4 teaspoon)

tortillas

Optional

1/2 cup packed cilantro leaves

guacamole

shredded Mexican blend cheese

sour cream

salsa verde

Preheat oven to 400 degrees Fahrenheit. Toss squash slices with seasonings, then spread out on a piece of parchment paper on a rimmed baking sheet. Roast for 30 to 45 minutes, stirring every 15 minutes, until soft and tender. Add onion, jalapeño, sage and pepper strips on top of squash. Shake a bit of seasoning (Arizona dreaming, or a taco seasoning) on top of the onion and peppers. Turn on broiler, and broil for 5 to 8 minutes, about 4 inches from the heat, until the vegetables get some color. Gently combine all vegetables in bowl to distribute the seasonings evenly.

One of the things I like about Taco Night is how everyone can customize their meal. I liked to spread the tortilla with guacamole, then layer the roasted vegetables, cilantro, cheese and sour cream. My spouse preferred to add salsa verde on his roasted vegetables for more spicy flavor. The kids had some squash with their cheese and sour cream. How would you top your taco?

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16 comments:

Those squashes look like acorn squash that are continuing to turn. I don't know if they are a different variety of acorn squash, or just ones that are continuing to ripen, like green peppers turning red. Only the squash do it after they are picked. I have had some like that from my dad's garden, I'll ask him what they are.

Thanks for all the inspirations on changing up things on the dinner table! Sarah

Sarah,I think you're right about the squash on the ends of the photo, they were very acorn-like in shape. The one in the middle was closer to a pumpkin, less ridged if that makes sense. But all good. I'm curious what your dad thinks.This year I get to play with a buttercup squash from the farm share and I cannot decide what to do with them. One will get stuffed--with something--and the other possibly roasted and then used. I dunno. Good thing about the Strategic Winter Squash Reserve is that they'll last a while.Thanks!

Kristy,I was going to say that I rarely plan things, but that would be a lie. When I scheduled this I was thinking 'break from Thanksgiving recipes' so it was an on purpose. Of course I'm just now figuring out what to post for a pizza for Friday, so I'm not that planned out . . .

Annemarie,My squash this year are living large--the Strategic Winter Squash Reserve is now on a bookcase in a cold corner of my breakfast nook--the squash are tucked around baskets of potatoes and garlic and onions. Overflowing, yes, but they will keep better than the spinach and beets and leeks in the fridge, so I'm doing Vegetable Triage these days.Thanks!

I love the idea of the squash looking like the traditional meat fajita filling, I think this is a great choice for meatless night. A nice change from beans in a meatless meal! I have a mandolin on my christmas list, I am excited (though inexplicably nervous) about quickly slicing up some potato chips among other things. Never heard of a benriner, so that was my new "fact of the day". Thanks :)

Sherri,USE THE HAND GUARD! I don't mean to shout, but the blades are so sharp! Be careful! I learned about benriners from Alanna (in the link above) and was so pleased that to find an inexpensive and long-lasting tool in my local Asian food store. After I moved to Ohio I bought one for a friend (so I know it's not just a DC-area item).I've done turnip chips on it recently, which I loved (kids, not so much) and it makes quick work--and super fast to clean up--of my root veggies.Thanks!

Dirty only one pan and vegetarian tacos. It's like you're singing to the beat of my drum. These look great, and I love the fresh cilantro. I'm pretty sure it makes everything better. Too bad it's such a son of a .. to grow.

Meghan,I can remember being so frustrated with cilantro a few years ago--my plant was glorious, like the end of the night fireworks display--leaves shooting out all over.

In April.

Yeah, when everything else I wanted to put in salsa was . . . . barely peeping from the ground. So much for that. I brought a trug-full to my exercise class since I couldn't bear to freeze it for later use. I've grown it since then, but never really well. I've got the touch for celery. How . . . special. At least I've discovered a celery rice soup.

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